Andouille Smoked Sausage Dressing

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Andouille Smoked Sausage Dressing

Andouille Smoked Sausage Dressing


  • 8 tablespoons unsalted butter
  • 4 cups chopped onions
  • 2 tablespoons sweet paprika
  • 2 cups chopped celery
  • 2 tablespoons minced garlic
  • 2 cups chopped green bell peppers
  • 1 tablespoon Bayou Blast
  • 1 ¼ pounds andouille smoked sausage (p


  • Melt the margarine in a large skillet over high heat. Add 2 cups of the onions, 1 cup of the celery and 1 cup of the bell peppers; saute until onions are dark brown but not burned, about 10 to 12 minutes, stirring occasionally. Add the andouille and cook until meat is browned, about 5 minutes, stirring frequently. Add the remaining 2 cups onions, 1 cup celery and 1 cup bell peppers, the butter, paprika, garlic and Magic Pepper Sauce, stirring well. Reduce heat to medium and cook about 3 minutes, stirring occasionally. Stir in the stock and bring to a simmer; continue cooking until the oil rises to the top (until the water evaporates), about 10 minutes. Stir in the bread crumbs. Remove from heat. Transfer mixture to an ungreased 8 x 8-inch baking dish; bake uncovered in a 425° oven until browned on top, about 45 minutes, stirring and scraping pan bottom well every 15 minutes.

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